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Homemade Pretzel Buns

Soft, chewy pretzel buns with a golden crust, perfect for burgers, sandwiches, or snacking with mustard.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 buns
Course: Bread/Buns
Cuisine: German-American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 500 grams all-purpose flour about 4 cups
  • 320 milliliters warm water 110–120°F
  • 7 grams instant yeast about 2 1/4 teaspoons
  • 10 grams kosher salt about 2 teaspoons
  • 5 grams granulated sugar about 1 teaspoon
  • 30 grams unsalted butter melted (about 2 tablespoons)
Water Bath and Topping
  • 2 liters water about 8 cups
  • 60 grams baking soda about 1/4 cup
  • 2 teaspoons coarse pretzel salt or sea salt
  • 1 large egg beaten with 1 tablespoon water for egg wash, optional

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook or mixing spoon
  • Kitchen scale
  • Instant read thermometer
  • Baking sheets lined with parchment paper
  • Large shallow pan or wide skillet
  • Slotted spoon or spider strainer
  • Measuring cups and spoons
  • Bench scraper or dough cutter
  • Oven and kitchen towels

Method
 

  1. Whisk 500 grams flour, 7 grams yeast, 10 grams salt, and 5 grams sugar together for 30 seconds.
  2. Add 320 milliliters warm water and mix until a shaggy dough forms, about 2 minutes by hand or 1 minute with a mixer.
  3. Knead the dough for 8 minutes on medium speed in a stand mixer or 10 minutes by hand until smooth and elastic.
  4. Add 30 grams melted butter and knead for an additional 3 minutes until fully incorporated.
  5. Shape the dough into a ball, place in an oiled bowl, cover, and let rise at room temperature for 90 minutes until doubled.
  6. Divide the dough into 8 equal pieces (about 90–95 grams each), shape into tight balls, and place on parchment-lined baking sheets.
  7. Cover and let the buns rise for 45 minutes until puffy. Meanwhile, bring 2 liters water to a boil and add 60 grams baking soda, then cool to 180–190°F.
  8. Lower buns into the baking soda bath using a slotted spoon and boil 20–30 seconds per side, then return to the baking sheets.
  9. Preheat the oven to 425°F. Brush buns with egg wash if using and sprinkle with coarse salt, then bake for 18 minutes until deep golden brown.
  10. Transfer buns to a wire rack and cool for at least 15 minutes before slicing and serving.

Notes

The baking soda bath is essential for the pretzel crust and can be reused for multiple batches if kept at 180–190°F.